The Spice Of Guatemala on South 24th StreetMay 05, 2018 03:45PM ● By Cole Epley
That’s a lofty goal for a restaurateur new to Nebraska’s dining scene. But make no mistake; Floridalma Herrera is no novice to the food industry. She has been sharpening her business acumen since she was in elementary school.
The mother of five remembers breaking down 100-pound bags of beans and sugar into 1-pound packages as a schoolgirl in her native Guatemala City, where her father ran a grocery business as the country’s decades-long civil war raged around them. Once she finished her primary schooling at about 14 years old, Herrera set up shop in a local market, blending and selling juice by the cup. Her seed capital? Earnings from a cow her father sold to get the fledgling business on its feet.
“I bought two blenders, a food processor, and cups,” Herrera says, noting that 10 percent of every day’s earnings went to pay her father back.
Within about two years, the consummate entrepreneur had grown the business to require a refrigerator and freezer, and she had six employees churning out juice concoctions made from papayas, strawberries, bananas, and beets.
Still, Herrera wanted more, and her next step would cost her some emotional capital.
Herrera endured six months of silence from her father after he learned his only daughter had suddenly left her native Guatemala to pursue a better life in the United States. She was 17 years old.
“My dad finally asked why,” Herrera says, “and I explained that I wanted to learn English and help the family more. I wanted more for him.”
Since then, Herrera has gotten what she wanted, and then some.
She’s realized her dream of opening her own restaurant. And she also gets to spread the cultural influences from her childhood in Guatemala, making her a sort of local ambassador to a pocket of Central American culture.
Immigrants from Central American countries like Guatemala comprise about 10 percent of Omaha’s Latino population, compared to about 81 percent who claim Mexican heritage, according to a 2015 analysis of U.S. Census data by the University of Nebraska-Omaha’s Office of Latino/Latin American Studies.
Though greatly outnumbered by their former neighbors to the north, immigrants from the region are the second-largest group of Latinos living in the city.
As a Guatemalan immigrant immersed in South Omaha’s sea of Latino culture, Herrera only had to look down the South 24th Street corridor to realize a restaurant like Chiltepes has a place in the community.
“On every single corner, there’s Mexican food, but there’s none from [Guatemala],” Herrera says. (Although, Omaha does have a few Central American restaurants serving Salvadoran cuisine.) Kenia Andrade, Herrera’s 19-year-old daughter who is also on staff at Chiltepes, says her family carefully renovated the space—previously home to a Mexican taqueria—so they, too, could feel at home there.
“We couldn’t see the future in the little space, so we had to remodel everything,” Andrade says. If financial performance is any indicator, the community has enthusiastically embraced it. The business plan conservatively projected Chiltepes to pull in about $7,000 a month when it got off the ground in December 2016. It did more than $50,000 in business through its first two months.
Business took off so fast that by the end of the third month, Herrera had to forego hand-cranking the traditional sausage that accompanies Chiltepes’ signature dish, churrasquito chapin.
The charbroiled beef platter served with sides of rice and black beans doesn’t seem to have suffered any from the substitution, however; Herrera says the restaurant sells 60-85 servings of the dish on any given day.
It’s a “dream come true” for Herrera, who came to Omaha in the mid-'90s after spending about five years in Los Angeles. There, she studied for eight months in culinary school before the financial pressure and risk of being an undocumented immigrant forced her to cave on that pursuit.
So Herrera took to working in a hodgepodge of L.A. restaurant kitchens featuring Thai, Indian, American, Italian, and Mexican food. With two children in tow, she eventually left for Nebraska, where better opportunities for her young family beckoned.
Although Herrera detoured into gigs on the lines at packing plants and as a personal chef before running the office for her husband’s construction company for a few years, she held tight to influences from her native culture.
Dishes, such as churrasquito chapin, feature Mayan influences and Guatemalan staples that include avocados and small, thick tortillas made of masa (a traditional corn dough).
“I do this because not many people know our culture,” Herrera says. “You can come in here and eat and...hear the music, see the decorations. I want to know that people understand our culture and experience a different kind of food.”
Visit Chiltepes’ Facebook page for more information at @chiltepesrestaurantomaha.
This article was printed in the May/June 2018 edition of Omaha Magazine.